Raspberry Ricotta Cake

Italian Raspberry Ricotta Cake is moist and tasty with ricotta cheese and juicy raspberries. This raspberry-flavored dessert is excellent for any occasion!

– 1 ¼ cups granulated sugar – ¾ cup unsalted butter, softened (one and a half sticks) – 15 ounces whole milk ricotta cheese (drained) – 3 large egg – 1 teaspoon vanilla – ½ teaspoon baking soda – ½ teaspoon kosher salt – 1 ½ cups all purpose flour (210 grams) – 2 cups raspberries (about 10 ounces) – 1 tablespoon powdered sugar



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Warm the oven up to 350 degrees. Get a 9-inch springform pan and butter it. Set it away.

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In a large basin, whisk butter and sugar with a hand mixer until well blended. After adding the drained ricotta, blend for 4–5 minutes until light and fluffy.

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Beat each egg thoroughly after adding. Add baking soda, salt, and vanilla, stir thoroughly. Add flour and mix briefly. Scrape basin sides with a rubber spatula to blend ingredients.

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A third of the blackberries should be mixed into the batter. Put the mix into the pan with the springform stem. Add the rest of the raspberries.

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Bake 70-75 min. Cake is done when sides release from pan and top is golden brown. Middle toothpick shows cake completion. Remove cake from oven when toothpick is clean.

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Remove the pan collar and cool the cake after 15 minutes. Butter knife loosens foundation, spatula lifts cake. Put powdered sugar on the cake and cool. Serve.

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